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1
Wash potatoes under plenty of running tap water.
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2
Peel them and then cut them into cubes of about an inch in size.
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3
Put'em in a large bowl and keep aside.
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4
Now, heat oil in a skillet on medium-high flame.
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5
When hot, put in the cumin seeds and allow to crackle for 15 seconds.
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6
Then, add the green chillies and the curry leaves (tear the curry leaves with your fingers before you add them to bring out the best flavour out of them).
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7
Saute lightly on low-medium flame.
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8
Now, gently fold in the potatoes and mix well.
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9
Allow to cook, uncovered, for 5 minutes.
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10
Add the turmeric powder and salt.
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11
Mix well.
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12
Allow to cook, uncovered, for 10 minutes on medium flame, mixing occasionally (every 3-4 minutes).
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13
Stir in water, then cover with a lid, and allow the potatoes to cook on medium flame till all the water has been absorbed by the potatoes and they are tender and cooked.
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14
Remember to stir the potatoes while they are cooking, every 5 minutes, to avoid them sticking to the bottom of the skillet (since it will be covered).
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15
It will take 20-25 minutes for the potatoes to cook.
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16
Remove from flame.
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17
Serve immediately (hot) with puris (recipe number: 44025) or with rotis or with rice and yogurt on the side.
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18
I JUST LOVE THIS, I HOPE YOU DO TOO!
